Red Bell Pepper Beet Soup

Red Bell Pepper Beet Soup
Heat 1 tablespoon oil in a large saucepan over medium heat. Add 1 diced onion; cook 5 minutes. Add 4 cups water (or vegetable broth), 1 cup sliced red bell pepper, 2 peeled and sliced medium sized beets, 1 tablespoon ground coriander, 1 teaspoon fennel seeds, salt and pepper to taste; simmer 30 minutes. Stir in juice of ½ lemon and 1tablespoon fresh thyme. Puree. Garnish with soft goat cheese.

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